Handmade Geneva’s Burrata, roasted red and yellow beetroot, red and yellow pickled beetroot.
Arancina traditional, beef ragout and peas. Arancina veggie, eggplant and scamorza Arancina mozzarella and high quality ham
Mozzarella artisanale de Genève frite avec sauce tomate de Pouilles.
Fried white dough, handmade Geneva’s ricotta mousse and Parma’s ham.
Organic Corsier salad, green beans, potato, tomato, boiled egg, anchovies and Leccino olive from Puglia.
Corsier organic salad, carrots, fennel, radish, tomato, marinated and pickled plum, sunflower seeds, walnut.
La Mortadella di nero is made only with Nero Emiliano porc breed. An intense flavor ... if it’s possible to have more from Mortadella!!!
It’s the king of Parma’s Ham, 36 months aging at least giving a sweet and melting texture. A champion!
La Paleta de Pata Negra is a cooked ham made with the best Spanish pigs raised only with acorns. Absolutely to discover.
Air dried the San Daniele ham with 24 months of aging is one of the most noble ham in Italy. A porc candy.
Coppa is the part between the neck and shoulder. Made from porc of 300kg. Dried in aereated cellar. Spice and strong intensity.
A big selection of italian ham, salami and some hidden gems! Surprise!
Fettuccine Cacio e Pepe made with Beltrami pecorino cheese and Sarawak peppers.
Bolognese sauce lasagne following the “grandfather” Vince recipe.
The most famous pasta in the 80s in Italy. Meat stuffed tortelli served with cream and high quality cooked ham.
Cannelloni stuffed with Geneva ricotta and autumn truffle, squash and chestnuts.
Petra flour dough, San Marzano DOP tomato, handmade Geneva’s mozzarella, basil pesto.
Petra flour dough, San Marzano DOP tomato, handmade Geneva’s mozzarella, Cantabria anchovies.
Petra flour dough, San Marzano DOP tomato, Geneva’s handmade mozzarella, high quality cooked ham, fresh mushroom.
Petra flour dough, San Marzano DOP tomato, eggplant, peppers, zucchini, spinach, Puglia’s yellow tomato.
Petra flour dough, San Marzano DOP tomato, handmade Geneva’s mozzarella, peppers, spicy salame “Spianata”.
Petra flour dough, San Marzano DOP tomato, handmade Geneva’s mozzarella, eggplant, Parmesan and basil pesto.
Semi-wholemeal flour. Raw artisanal Geneva mozzarella, fresh tomato, Parma ham and arugula.
Semi-wholemeal flour, artisanal Geneva mozzarella, roasted squash, Taleggio, alpine speck.
Wholemeal flour dough, double cooking, steamed and classic. San Marzano,tomato sauce, raw mozzarella and basil. As a feather.
Real Pala Romana, mortadella, Bronte pistacho and burrata. What a cruchy moment! A glass of bubble, please!
Semi-complete flour dough, double cooking, steam and classic., Burrata, candied tomato and Cantabrian anchovies and fried capers
Real Pala Romana. Chorizo Bellota, ricotta cheese, peppers. Olé!
Semi-complete dough. Double cooking. Vitelotte potato, beetroot, coriander mayo, purple cauliflower. Vegans are welcome.
Semi-complete flour dough, double cooking, steam and classic. Beef carpaccio, hazelnut mayo, Piedmont hazelnut and Gorgonzola.
Classic cheesecake with Valais apricot sauce.
Typical Tuscany dessert, alchermes scented sponge cake, vanilla and chocolate cream.
Chocolate and Amaretti biscuits pudding from Piemonte.
Bronte Pistacho cake with white chocolate and Bronte pistacho ice-cream.
A jump to the childhood, rice cooked in milk with dry fruits and honey.
Sicilian almond, Bronte pistacho and vanilla ice-cream filled biscuits.